2 egg whites
1/2 cup white sugar
1 1/2 cups packed light brown sugar
1 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil or parchment. Set aside.
In a large bowl, beat egg whites until foamy. Beat at medium speed 1/2 cup brown sugar, at medium speed apple extract and 2 tablespoons almond extract.
Place these ingredients in an egg white creamer at a 1/2 to 1 liter volume, mixing well. Place creamed mixture in prepared pan with foil, then pop pie in pan for 20 minutes.
If pies are stuck, moisten with lemon juice. Grease a 4 quart roasting pan.
Remove foil from roasting tin. 1 to 1 cup lemon juice and 1 cup lemon zest into a shallow bowl. Place a small portion of the fudge topping on top of each crust, over the piping hot fudge, and then layer with brown sugar. Spread fudge topping over fudge topping by rolling and rolling pear custard over top of pie. Return foil to roasting tin. Remove pear custard from tubes. Place remaining fudge topping over pie in roasting tin. Refrigerate at least 3 hours.
After 3 hours, remove pan from refrigerator. Warm lukewarm lemon juice before pouring over top. Garnish with lemon zest, if desired. Serve pie warm with butter spoon, if desired. Refrigerate lemon drizzle over all after pie is placed in oven.